MSG Free One-Pot Aglio e Olio
Few pasta dishes prove how much flavor you can coax from a bare pantry, and this one-pot aglio e olio is the ultimate example. Thinly sliced garlic bloomed slowly in good olive oil, a hit of red pepper flakes, and starchy pasta water are genuinely all you need to build a sauce that feels rich and restaurant-worthy. For anyone avoiding monosodium glutamate, this recipe is a natural fit — every ingredient is whole and straightforward, with no seasoning packets, bouillon, or processed shortcuts hiding in the list. The technique of reserving pasta water and tossing it into the pan is what makes the sauce glossy and cohesive rather than greasy, so don't skip that step. Fresh parsley stirred in at the end brightens everything, and a handful of finely grated Parmesan on top adds a salty, nutty finish if you want it. It's the kind of weeknight dinner that looks like you put in way more effort than you actually did.
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Learn more →Ingredients
4 servings
- 1 lb spaghetti
- 1 tbsp kosher salt, plus more to taste
- ½ cup extra-virgin olive oil, divided
- 8 cloves garlic, thinly sliced
- ½ tsp red pepper flakes
- ½ cup fresh parsley, roughly chopped
- ½ cup finely grated parmesan cheese (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt and the spaghetti and cook, stirring occasionally, until 2 minutes shy of al dente — tender but with a firm, chalky center — according to the package directions. Reserve 1 1/2 cups of the pasta cooking water, then drain the spaghetti.
- 2
While the pasta cooks, heat 1/4 cup of the olive oil in a large skillet or wide sauté pan over medium-low heat. Add the garlic slices in a single layer and cook, stirring frequently, until pale golden at the edges and fragrant, about 4–5 minutes. Watch closely — the slices can go from golden to bitter quickly.
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